冷榨法、超临界CO2萃取法和有机溶剂浸出法提取山核桃油比较

食品科学 ›› 2012, Vol. 33 ›› Issue (20): 51-55.

冷榨法、超临界CO2萃取法和有机溶剂浸出法提取山核桃油比较

肖仁显，陈中海，陈秋平，沈建福*

浙江大学生物系统工程与食品科学学院

收稿日期:2011-08-22 修回日期:2012-08-01 出版日期:2012-10-25 发布日期:2012-11-09
通讯作者: 肖仁显 E-mail:xiaorenxian0303@gmail.com

Comparison of Code Pressing, Supercritical Carbon Dioxide Extraction and Organic Solvent Exaction for the Extraction of Carya cathayensis Sarg. Oil

Received:2011-08-22 Revised:2012-08-01 Online:2012-10-25 Published:2012-11-09
Contact: xian renXIAO E-mail:xiaorenxian0303@gmail.com

摘要/Abstract

摘要： 研究冷榨法、超临界CO2萃取法和有机溶剂浸出法3种方法对山核桃油的理化指标、脂肪酸组成、VE和氧化稳定性的影响。结果表明：3种提取方法所得到的山核桃油的酸值、过氧化值、水分及挥发物、色泽有较大差异，而碘值、皂化值、折光指数、相对密度等特征性常数差异不大；3种提取方法所得到的山核桃油脂肪酸组成基本相同，主要以不饱和脂肪酸为主，其相对含量以超临界CO2萃取法最高；3种方法所得山核桃油中总VE含量以有机溶剂浸出法最高，以α-VE为主；3种方法所得山核桃油氧化稳定性有较大差异，其氧化稳定性以有机溶剂浸出法最好；冷榨法更适合用于山核桃油的提取。

关键词: 山核桃油, 提取方法, 理化指标, 脂肪酸, VE, 氧化稳定性

Abstract: This study aimed to comparatively analyze physiochemical properties, fatty acid composition, VE content and oxidative stability of Carya cathayensis Sarg. oils extracted by cold pressing, supercritical carbon dioxide extraction and organic solvent extraction. They showed considerable variations in acid value, peroxide value, moisture and volatile contents and color but only slight variations in characteristic indices such as iodine value, saponification value, refractive index, relative density were observed. Moreover, these samples had nearly identical fatty acid composition; unsaturated fatty acids were predominant and revealed the highest relative content in the seed oil obtained by supercritical carbon dioxide extraction. The seed oil obtained by organic solvent extraction revealed the highest total VE content, among which, α-vitamin E was predominant. In addition, the seed oils obtained by different extraction techniques exhibited a significant variation in their oxidative stability and the one obtained by organic solvent extraction had the best oxidative stability. In conclusion, cold pressing is the most suitable extraction technique for the extraction of Carya cathayensis Sarg. oil.

Key words: Carya cathayensis Sarg., extraction technique, physicochemical indexed, fatty acid, vitamin E, oxidative stability

中图分类号:

TS225.1

肖仁显，陈中海，陈秋平，沈建福*. 冷榨法、超临界CO2萃取法和有机溶剂浸出法提取山核桃油比较[J]. 食品科学, 2012, 33(20): 51-55.

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